Vegan Double Chocolate Cake

          Double Chocolate Cake, well, as the name suggests, it contains double the amount of chocolate, compared to the regular chocolate cake, one in the form of cocoa powder and the other in the form of chopped chocolate chunks. For this vegan recipe, I have used regular coke as a replacement for egg. I had noted down this recipe, using coke, for a regular vanilla cake so many years back from a newspaper, but got a chance to try it only now. I had made some changes and it turned out very well, the cake was so moist and light and tasted so good with the chocolate chunks here and there, I would say, a ' Double Delight ' for all chocolate lovers..

Need To Have

• All Purpose Flour/ Maida - 1 cup
• Unsweetened Cocoa Powder - 1/2 cup
• Chocolate Chunks - 1/4 cup
• Oil - 1/4 cup
• Regular Coke - 1 cup
• Powdered Sugar - 1/2 cup
• Baking Powder - 1/2 teaspoon
• Baking Soda - 1/2 teaspoon
• Vanilla Extract - 1/2 teaspoon

Method

          Sift the flour, baking powder and baking soda. In a mixing bowl, add the oil, sugar, vanilla extract and half the coke and mix well. To this add the sifted flour and mix it well, without any lumps.

          To this add the chocolate chunks and the remaining coke and mix it. Pour it into a greased 8" square pan and bake it for 25 minutes at 180 C. Remove, cool for 3 to 5 minutes, remove it from the pan and let it cool completely before slicing.

Note
The sugar I have used was correct for us and the chocolate chunks that I have used is 60% cocoa, so if you using an even darker chocolate, then increase the sugar.
Use a coke can or coke bottle immediately after you open it, that fizz is very important to this cake.

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Vegan Chocolate Chunk Cookies

          Chocolate Chip Cookies, though I have baked it a couple of times, never blogged it, so I thought it's high time that I added this to my bakes. I had initially thought of doing it as half oil and half butter version, but then I had bought some tofu the previous day and I wanted to use it, so went ahead and made a vegan version. To tell you the truth, I was not sure of the result, made a very small batch of just 7 cookies, ready to trash it, if something went wrong. But at the end, they turned out to be really very good, soft and guey, otherwise I wouldn't be blogging it, right. Since I ran out of chocolate chips, I've replaced it with chocolate chunks, hence the name Chocolate Chunk Cookies..

Need To Have

• All Purpose Flour - 1/2 cup
• Powdered Sugar - 1/6 cup
• Chopped Chocolate Chunks - 1/6 cup
• Oil - 21/2 tablespoon
• Baking Powder - 1/8 teaspoon
• Baking Soda - 1/8 teaspoon
• Vanilla Extract - 1/4 teaspoon
• Crumbled Tofu - 1 tablespoon
• Water - 1/2  teaspoon

Method

          Sift together the flour, baking soda and baking powder. Take the oil and sugar and beat well, add the vanilla extract, salt, followed by the sifted flour and tofu.

          Bring it all together to form a dough, at this point, if needed, add the 1/2 teaspoon of water. Finally mix in the chocolate chunks. Divide into 6 or 7 portions, shape it into balls and flatten it slightly. Bake them at 180C for 15 to 20 mins. Let it cool and remove.

Note
The next time I am baking this, I am going to reduce the oil, since once I added the chocolate chunks, the dough became pretty oily, I think it's because of the cocoa butter in the chocolate, if you are using chocolate chips, I think this amount of oil should be fine.
The baking time should vary anytime between 15 to 20 mins, remove the cookies, when it's still soft, it hardens as it cools.
The cookies stay good for 2 to 3 days, after that they tend to harden a bit, also after 3 days, better to refrigerate since it has tofu. 

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Vegan Chocolate Mug Cake

          Chocolate Mug Cake, finally I got to post it, and a vegan version. I've tried it so many times, sometimes it had turned out good and then sometimes, like a flab of rubber that I had to throw away. It was when I was making the Eggless Cauldron Cakes, I had some leftover batter, that I poured in some ramekins and microwaved, it came out very well, so I stuck to that. Then yesterday, I tried a vegan version, using orange juice and oil, the result was very good, ideal for those days, when you want a chocolate cake, but then, lazy to bake a big one..

Need To Have

• All Purpose Flour - 3 tablespoons
• Sugar - 2 tablespoons + 1 teaspoon
• Hershey's Unsweetened Cocoa Powder - 11/2 tablespoons
• Baking Soda - 1/4 teaspoon
• Orange Juice - 2 tablespoons + 2 teaspoons
• Oil - 21/2 teaspoons

Method

          Take all the dry ingredients in a mug, add the juice and oil, whisk it well.

          Microwave it for about 1 minute 45 seconds to 2 minutes. Let it cool and enjoy.

Note
I've given the time from 1 min 45 secs to 2 mins because it might vary with microwaves.
Don't microwave it too long, the cake will lose all the moisture and turn out very dry.
The cake batter should be thinner than that we use when we bake in a regular oven.
The sugar level was fine for us, if you like your cake very sweet, then add a teaspoon more.
Remove it while the cake is still moist, it dries up, as it cools.
I've used a small mug, so that the cake would come to the top ( for photos), so I had to keep an eye that it didn't overflow, the batter usually bubbles up, but finally it doesn't over flow, if needed, stop and start the microwave.

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Vegan Orange Cranberry Cake

         The first time, I tried baking a vegan bake, it didn't come out well, was too dense to be called a cake. This was my second attempt, orange cranberry cake and was I satisfied, absolutely, it was the perfect cake, got the beautiful texture. Very simple to make, you can have it either as a simple tea cake or do some frosting and have it as a delicious dessert, whichever way, you'll be completely satisfied..

Need To Have

• All Purpose Flour - 1 + 1/4 cup
• Sugar - 1/2 cup
• Dried Cranberries - 1/4 cup
• Fresh Orange Juice - 3/4 cup
• Oil - 1/4 cup
• Baking Soda - 1 teaspoon
• Baking Powder - 1 teaspoon
• Vanilla Extract - 1/2 teaspoon
• Salt - 1/8 teaspoon

Method 
         Preheat the oven to 350F. Sift the flour with the baking powder and baking soda. Mix the cranberries with a little amount of the sifted flour ( so that they do not sink to the bottom of the cake while baking). Beat the orange juice, oil, vanilla extract and the sugar, to this add the salt and the sifted flour ( a little at a time) and mix well. Finally fold in the cranberries. Pour into a greased baking dish and bake it for 25 minutes. Cool and remove the cake. I used a square pan, sliced the cake and dusted some confectioners sugar on top.
Sending it to Tickling Palates for the I Love Baking event and
                to Daily Cuppa for Vardhini's Bake Fest event.

Note
Oven temperatures vary and also depending on the baking pan the baking time could vary, so keep an eye.
Cool the cake well before removing (I removed it before it cooled completely and a little bit of the cake(in the center) stuck to the pan.
You can place a paper stencil in the center of the cake and then dust the sugar to make it a little more prettier.

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Vegan Cranberry Almond Cookies

          I have hardly baked any cookies, except for the occasional chocolate chip cookies using the store bought cookie dough. I had some cranberries, so thought of making cookies with them along with some almonds. Wanted to make it as healthy as possible, so used oats and whole wheat flour, the cookies turned out delicious, it had a crumbly soft texture. I used anise extract instead of vanilla, if you like the flavor in biscottis, then this is for you..

Need To Have

• Quick Cooking Oats - 3/4 cup
• Whole Wheat Flour - 1/4 cup
• Flax Seeds - 1 tablespoon
• Cranberries - 1/4 cup
• Roughly Chopped Almonds - 2 tablespoons
• Oil - 3 tablespoon
• Brown Sugar - 3 tablespoons
• Baking Soda - 1/2 teaspoon
• Anise Extract - 1/2 teaspoon
• Salt - a pinch

Method
          Add the flax seeds to the 3 tablespoons of lukewarm water, grind the oats coarsely, pulse it in the blender for a few seconds. After 5 to 10 mins, beat the flax seeds nicely, add the oil, anise extract, sugar, baking soda and salt, mix everything well. To this add the oats,wheat flour, cranberries and almond, mix everything together to form a sticky dough. Line the cookie sheet with parchment paper. Take a tablespoon of the dough and place it on the paper, repeat it with the remaining dough, leaving about 1" to 2" space in between.Bake it at 350F for 15 mins. Cool and remove them.
Sending it off to Priya's Now Serving for Vardhini's Bake Fest event and
                     to Simply.Food for Sara's Cooking With Love - Dad event.

Note
Don't grind the oats into a fine powder.
The cranberries used are not fresh but the dried ones, so they also have some sugar in them.
If you do not like anise flavor, then use vanilla extract.

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Vegan Banana Date Muffins

       
            Couple of days back, I had tried baking a vegan cake, but it flopped, it slightly stuck to the pan, but I was determined to try again. This time I made these muffins with bananas and dates, not only did I make them vegan but also, I didn't add any sugar and used only whole wheat flour. I was so happy and extremely satisfied with the result and couldn't wait to share it here..

Need To Have

• Whole Wheat Flour - 1 cup
• Ripe Bananas - 2 
• Chopped Dates - 1/2 cup
• Almond Milk - 1/2 cup + 6 tablespoons
• Oil - 1/4 cup
• Flax Seeds Powder - 2 tablespoons
• Baking Powder - 1 teaspoon
• Baking Soda - 1 teaspoon
• Cardamom Powder - 1 teaspoon

Method
          Soak the flax seed powder in the 6 tablespoons almond milk for 10 mins. Sift together the flour, baking soda and baking powder. Mash the bananas into a smooth mixture and mix the chopped dates with some sifted flour and keep. After 10 mins, beat the flax seed mixture till it becomes slightly fluffy, to it add the oil, remaining 1/2 cup almond milk, cardamom powder and the bananas, mix well. Now, mix in the flour little by little, finally blend in the dates. Pour into greased muffin pans and bake at 350F for 25 mins. Serve warm as such or with some maple syrup.

Sending it to Tickling Palates for the I Love Baking event,
                to Sizzling Tastebuds for Vardhini's Bake Fest event.
                to Sara's Corner for the Women's Day Celebration event,
                to Shama's Easy2cook Recipes for Sara's Cooking With Love - Granddad Series event,
                to Vegetarian Food And Me for I'm The Star event,
                to Spicy Treats for the Show Me The Hits - Fiber Rich Foods event,
                to Ramya's Recipe for the Fruit Fiesta event and
                to Srav's Cooking Concepts for the Vegan Diet - Only Plant Based event.

Note
I got 24 mini muffins, for some reason, the muffins that I did in the muffin liners stuck to the paper, but the ones that I did directly in the pan came out clean.
The muffins were sweet enough, but if you want it more sweeter, either mix in some maple syrup to the batter or as I mentioned earlier, serve it with the maple syrup.

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